Dissertations / Theses on the topic 'Street Food'

Philosophiae Doctor - PhD<br>Background: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.

This research explores the social life of street food in Hanoi, Vietnam, using a conceptual framework of social sustainability. Although the economic benefits of street vending are widely recognised, little attention has previously been paid to the social aspects. Focusing specifically on the selling of street food through the lens of social sustainability, this research develops a conceptual framework from the literature. The framework comprised eight key themes: social justice, quality of life and well-being, participation, safety and security, social interactions and social networks, social inclusion, sense of place and cultural heritage and was applied empirically to the street food environment of Hanoi. The themes used in the framework were identified as the most pertinent in the literature and were grouped under three broad ideas – social justice, social relations and culture – and used to frame the thesis. The application of the social sustainability framework revealed important details about the social life and social function of the street food environment. It highlighted key areas where street food in Hanoi can be shown to contribute to the principles of social sustainability, such as regarding social relations, cultural heritage and sense of place. It also drew attention to areas that require improvement, including some aspects of social justice, for example, participation, safety and security and food hygiene. The findings of this research suggest the challenges identified that prevent the social sustainability of street food in Hanoi, often manifested themselves through the inequalities experienced between the different types of street food vendors, specifically itinerant or migrant vendors compared to local vendors with fixed selling locations. The thesis argues that the approach adopted in the research offers a useful tool for understanding the social functions of street vending which can be applied and adapted to examine the social sustainability of street food vending in other economic and political contexts.

Street food is a common source of food eaten outside the home in developing countries. The contribution of street foods to the daily nutrient intake has not been adequately addressed in dietary assessment research, in spite of its universality. To establish a base of knowledge regarding street foods from a nutritional standpoint, a three month pilot study was conducted in Port-au-Prince, Haiti, during the fall of 1983. One hundred forty-six street food items were identified and classified. Market unit size, cost and caloric and protein values per market unit were determined. A food frequency questionnaire was developed and administered to Haitian secondary school children from varied school tuition categories to assess their street food consumption. Results revealed a wide range of consumption frequencies. The average consumption of calories and protein for the 174 person sample were found to be 401 kcalories and 5.8g of protein. Significant differences in consumption values were found between socioeconomic levels. Little variation was found between age groups. Street food consumption was found to contribute 18% of the recommended dietary allowance for the Caribbean for calories and 15% for protein. Based on a daily nutrient intake of 1580 kcalories and 37g of protein for urban school children, 25% of the calories and 16% of the protein in the overall diet were found to be provided by street foods.<br>Master of Science

This research is an ethnography about the curation of the street food scene in London that looks at processes of cultural calculation to make markets and to assemble marketplaces. The main research question that is guiding this thesis is how is the street food scene in London being curated? This inquiry follows previous research in cultural economies in different scenes of cultural production like advertising, fashion or music (Du Gay and Pryke, 2002; Slater, 2002a; Entwistle, 2006, 2009; McFall, 2002, 2009, 2013; Ariztía, 2015; Negus, 2002; Law, 2002; McRobbie, 2016; Arriagada, 2014; Arriagada and Cruz, 2014). I am focussing on the idea of curation as analytical vehicle to understand the work of cultural intermediaries (Bourdieu, 1984) as a process of value generation, in which they culturally calculate markets (Callon, 1998; Callon, Méadel and Rabeharisoa, 2002; Slater 2002a) and assemble marketplaces (Farías, 2010; McFarlane, 2011a, 2011b, 2011c) by putting together knowledge, people, objects, aesthetics and other materials that configure the scene. This ethnography focusses on the working practices of market organisers, particularly from a company that I will call EAT-LONDON and four food traders who work in these and other markets. Nine months of fieldwork were conducted, working at offices, markets and food stalls across London. Through this empirical work with actors in the street food scene, rich data was obtained with the purpose of analysing how markets are formed in cultural economies, and how markets create place. Curators are actors that shape the social using their embodied and social knowledge to separate businesses, audiences or places based on the distinction of this cultural scene (Johnston and Baumann, 2015; Naccarato and Lebesco, 2012; Cronin et. al., 2014). The practice of curation reveals how economic calculations are also configured by cultural distinctions and how place is assembled and emerging from multiple actors’ relationships and negotiations of value.

Portland, OR, is the site of a unique urban food cart phenomenon that provides opportunities for small business ownership and access points for culturally specific food for the city's foreign-born and minority populations. Known as a "foodie haven," Portland also has an active sustainable food movement with engaged citizens and support from city and regional policies aimed at significantly increasing the consumption of local food. To date, there have been no in-depth studies on the sourcing habits of Portland food cart owners and whether or not these street-level actors are involved in the area's local alternative food movements (AFNs). The current understanding of the Portland food cart phenomenon is based on studies that have focused on carts and pods located in the central business district and "inner-ring" areas of the city. Areas beyond these locations (defined as Eastern Portland) are currently home to the majority of the city's growing foreign-born and minority populations. This thesis uses a situational analysis framework to explore the food supply practices of ethnic food cart owners operating in Eastern Portland cart pods. I investigate the feasibility of purchasing locally grown ingredients for use in ethnic cuisines and the degree to which cart owners incorporate the region's prevailing locavore ethics into their everyday culinary practices. Findings from this inquiry suggest that ethnic cart owners in Eastern Portland have a range of habitus, or personal dispositions and embodied knowledge, that is reflected in how they perceive the benefits of and barriers to "buying local" and the extent (if any) that they engage with AFNs in the Portland area. I assert that ethnic food cart owners in Eastern Portland are performing multiple community roles by providing access points for culturally specific cuisines for their particular ethnic groups, while also offering exotic experiences to other residents and tourists alike. I discuss variations within the food cart phenomenon itself by highlighting the differences in design, amenities, types of access, and neighborhood customer bases of cart pods located in Eastern Portland. Finally, I discuss future research directions for understanding the dynamics of food supply chains in small-scale, direct-to-vendor relationships and the implications for local and regional food sustainability policy goals.

Magister Artium (Development Studies) - MA(DVS)<br>The informal economy has continued to increase in developing countries, giving jobs and income to marginalised groups, the majority being women. The rise of the informal sector is perpetuated by exclusionary social policies and the continued increase in unemployment. In Botswana, street food vending, the most visible form of the informal sector trading, has evolved to be a survivalist activity that women populate. Increasing poverty levels, gender inequalities, and high unemployment rates have resulted in poor urban women being vulnerable to the stresses and shocks caused by these factors. Street food vending is therefore pursued by women to mitigate their vulnerability. Additionally, street food vending allows for more flexible working hours, thus accommodating women’s community, household, and productive roles. Despite women’s substantial contribution to Botswana’s informal economy, the government has not done much to support them.

This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

ABSTRACT    This thesis discusses the changing society and how the urban setting affects how and where people spend their time socializing and eating. The city of Hanoi has undergone changes, which have had an impact on people’s movements, consumption choices and street traders’ livelihood in the city. There are also issues with housing that have arisen, mainly because the city’s expanding growth. The youth of today are living in quite a different social context society than their parents and especially grandparents, due to economic reforms that have rapidly increased the foreign investment and flow of information from the outside world. This has led to some diverging and sometimes conflicting opinions arising from people of different ages possibly having other ideals and values than their parents and grandparents. The state ideals and global influences also affect people’s behaviour and opinions and food choices. I will describe the food scene and changes that have happened to it, due to foreign influences and trade. This study is mainly based on secondary sources, combined with a case study of young people’s eating out food choices based upon my own fieldwork in Hanoi, Vietnam from February to April, 2013. I will situate and contextualize what part food plays for the youths and exploring the difference between street food and fast food and why people would choose one over the other.

El proyecto, surge al plantearse hacer una lectura de la ciudad a través de los elementos cotidianos presentes en ella, en la búsqueda de identidad. Los aspectos que interesa observar dentro de la investigación y que serán preponderantes al momento de evidenciar las características de cada uno de ellos son los cuatro siguientes: »» Diseños en la estructura del carro. Sus variantes y adaptaciones para el rubro al que se dedica. »» Cromatología imperante en ellos. Otorgada muchas veces por el tipo de producto que ofrece en sus exhibidores. »» Códigos comunicacionales. En los elementos gráficos utilizado persuasivamente para atraer al consumidor. »» Usuario / Consumidor. La interacción que se produce entre consumidor y carro. Si es una relación transitoria, de permanencia, personal, impersonal, etc. Se diseñará a través de las imágenes recolectadas, un relato visual representativo a cada uno de los carritos seleccionados. Evidenciando necesidades, costumbres y tradiciones de la propia ciudad. Se originará un libro, con el material seleccionado del rescate visual del los “carritos de Street Food” como parte del patrimonio urbano de Santiago.

Thesis (MSc)--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: The aim of the study was to develop the content of a programme to increase the awareness of women in Duncan Village of I) the potential role of food micro-enterprises in the improvement of food security; 2) the consumer demand concerning the operations of food micro-enterprises; and 3) appropriate microenterprise training programmes available in the greater East-London area. This was based on an identified need for the inclusion of a module on food security in a comprehensive programme to prevent growth failure in 0 to 24-month-old children attending local government clinics in Duncan Village by improving the capacity of mothers or primary caregivers to care for their children. Food security is defined as access by all people at all times to enough food for an active, healthy life. The potential role of food micro-enterprises in the improvement of food security was established through a literature review. It was established that street foods contribute to individual food security by providing food where people work or congregate at cheap prices, thus increasing availability. It also helps in meeting energy and nutritional needs if safe, nutritious food is provided. The main method by which it increases an individual's access to food is by supplying an income to food micro-enterprise owners if they sell street foods. The consumer demand concerning the operations (including the products) of food micro-enterprises was determined through personal interviews with the customers and non-customers of food micro-enterprises in Duncan Village, using a structured questionnaire. One hundred and twenty-nine customers and 129 non-customers were selected using a combination of cluster and convenience sampling. Food microenterprises operating at the schools and on pavements in Duncan Village and at the taxi rank in East London were included. The results of this particular survey indicate that the consumer behaviour is influenced by the trade area where the customers purchase their food, the age and gender of the customers as well as the friendliness of the vendor. The product choice of consumers was mostly determined by taste, price and how filling the food is. There was general satisfaction with the operating times of, and the products sold by, food micro-enterprises. Street food consumers were least satisfied with the locations where the enterprises were situated. The dusty environment was given as a reason for dissatisfaction. Further, cleanliness of the food, the vendor and the environment were the main problems cited, especially by the non-customers. The appropriateness of micro-enterprise training programmes available in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village was determined by compiling a profile of food micro-enterprises, their owners and their business operations in Duncan Village; identifying the features of the ideal training programme for current and prospective food microenterprise owners in Duncan Village; investigating the supply of micro-enterprise training in the greater East London area; and evaluating the appropriateness of the identified training programmes. The profile of food micro-enterprises in Duncan Village owned by women, included a profile of the owners, the enterprise itself as well as the business operations thereof. The data were gathered by means ofa personal interview (using a structured questionnaire) with the owners of food micro-enterprises. The enterprises included in the study were operated by women producing and trading processed foods from non-permanent structures at schools and on pavements in Duncan Village, as well as at the taxi ranks in East London. Systematic sampling techniques were used to select food micro-enterprises at the schools while all the enterprises at the pavements and at the taxi rank were included. This resulted in the inclusion of 41 food micro-enterprises. The results indicated that the profiles of these owners do not differ significantly from micro-enterprise owners operating in the informal sector elsewhere in South Africa. Furthermore, they indicated a clear need for training in all aspects regarding their business operations. The identification of the features of the ideal micro-enterprise training programme for the training of current and prospective female food micro-enterprise owners operating in Duncan Village was based on the profiles of street food consumers and food micro-enterprise owners, discussions with experts and on the literature. The identified features were used for the development of a framework to evaluate the appropriateness of micro-enterprise training in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village. The supply of micro-enterprise training in the greater East London area for food micro-enterprise owners was investigated using a structured questionnaire, completed during a personal interview with the training managers of the organisations. All governmental and non-governmental organisations in the area offering training programmes with the objective to motivate and enable persons to establish a microenterprise in the informal sector; or with the objective to enable established micro-enterprises to operate more efficiently within the informal sector, were included in the study population. These organisations were identified through snowball sampling and resulted in ten organisations and 17 programmes being included. Subsequently, the appropriateness of micro-enterprise training programmes available in the greater East London area for current and prospective food micro-enterprise owners in Duncan Village was evaluated using the Evaluation Framework. The results indicate that only one programme, combining business management and cooking skills, could be rated as appropriate for current and prospective food microenterprise owners in Duncan Village. Five other programmes could be rated as moderately appropriate for particular groups. These programmes, with the exception of one, included business management skills and no cooking skills. The remaining programmes were rated as either not very appropriate or inappropriate for current and prospective food micro-enterprise owners in Duncan Village. It is concluded that a need for the mentioned awareness-creating programme exists. Furthermore, it is recommended that the programme developed in this research, be used as basis for the household food security module of the comprehensive programme.<br>AFRIKAANSE OPSOMMING: Die doel van die studie was die ontwikkeling van 'n program om die bewustheid van vroue in Duncan Village ten opsigte van 1) die bydrae wat voedsel mikro-ondernemings tot die verbetering van voedsel sekuriteit kan lewer; 2) verbruikers se behoeftes betreffende die bedrywighede van voedsel mikroondernemings; en 3) toepaslike mikro-onderneming opleidingprogramme in die groter Oos Londen area te verhoog. Die behoefte om 'n module oor voedselsekuriteit in 'n omvattende intervensie program in te sluit, is reeds geïdentifiseer. Hierdie intervensie program het ten doeI om groeivertraging in 0 tot 24 maande oue kinders, wat munisipale klinieke in Duncan Village besoek, te voorkom deur die versorgingkapasiteit van hul moeders of primêre versorgers te verhoog. Voedselsekuriteit word gedefinieer as toegang deur alle mense, ten alle tye, tot genoegsame voedsel vir 'n aktiewe, gesonde lewe. Die potensiële rol wat voedsel mikro-ondernemings in die verbetering van voedselsekuriteit kan speel, is deur middel van 'n literatuuroorsig vasgestel. Daar is vasgestel dat die voedsel wat deur hierdie ondernemings verkoop word tot individuele voedselsekuriteit bydra deurdat dit goedkoop voedsel beskikbaar stel by plekke waar mense werk of andersins bymekaar kom. Indien veilige en voedsame voedsel voorsien word, kan dit help om energie- en voedingbehoeftes te bevredig. Die belangrikste metode waardeur dit 'n individu se toegang tot voedsel verhoog, is deur 'n inkomste aan die eienaars van voedsel mikro-ondernemings te verskaf. Verbruikers se behoeftes betreffende die bedrywighede, insluitend produkte, van voedsel mikroondernemings is met behulp van gestruktureerde vraelyste tydens persoonlike onderhoude met die kopers en nie-kopers van voedsel van hierdie ondernemings, bepaal. Eenhonderd nege-en-twintig kopers en niekopers is onderskeidelik geselekteer deur 'n kombinasie van bondel- en geriefssteekproefneming te gebruik. Die voedsel mikro-ondernemings wat handel gedryf het by skole en op sypaadjies in Duncan Village, asook dié by die taxi staanplek in Oos Londen, is in hierdie steekproef ingesluit. Die resultate van hierdie opname toon aan dat verbruikergedrag bepaal word deur die gebied waar verbruikers hul kos koop, die geslag en ouderdom van die verbruiker, en die vriendelikheid van die verkoper. Verbruikers se produkkeuse word grootliks bepaal deur die smaak, koste en die vullingsvermoë van die voedsel. Verbruikers was oor die algemeen tevrede met die bedryfsure en die produkte van voedsel mikroondernemings. Hulle was egter die minste tevrede met die area waar die ondernemings bedryf word, hoofsaaklik vanweë die stowwerigheid van die omgewing. Nie-kopers in die besonder het die higiëne van die voedsel, die verkoper en die omgewing as hul grootste bronne van kommer bestempel. Die toepaslikheid van beskikbare mikro-onderneming opleidingprogramme in die groter Oos Londen omgewing vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village is geëvalueer deur die volgende stappe uit te voer: 'n Profiel van voedsel mikro-ondernemings, met inbegrip van die eienaars en die besigheidsaktiwiteite, is saamgestel. Die eienskappe van die ideale opleidingprogram vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village is geïdentifiseer, die beskikbaarheid van mikro-onderneming opleiding in die groter Oos Londen omgewing is ondersoek en die toepaslikheid van die geïdentifiseerde programme is geëvalueer. Die profiel van voedsel mikro-ondernemings in Duncan Village, het 'n profiel van die eienaars, die onderneming self en die besigheidbedrywighede ingesluit. Die data is ingesamel deur gestruktureerde vraelyste gedurende 'n persoonlike onderhoud met die eienaars van voedsel mikro-ondernemings te voltooi. Die ondernemings wat in die studie ingesluit is, is bestuur deur vroue wat voedsel vervaardig en verkoop vanaf nie-permanente strukture by die skole en op die sypaadjies in Duncan Village, asook die taxi staanplek in Oos Londen. Sistematiese steekproefnemingmetodes is gebruik om die voedsel mikroondernemings by die skole te selekteer. Al die ondernemings wat vanaf die sypaadjies in Duncan Village en die taxi staanplek in Oos Londen bedryf is, is ingesluit. Een-en-veertig voedsel mikroondernemings is in die studie populasie ingesluit. Die resultate het aangedui dat die profiel van die eienaars nie wesentlik verskil het van dié van algemene mikro-onderneming eienaars in die informele sektor elders in Suid Afrika nie. Bykans alle eienaars het aangedui dat daar by hulle 'n behoefte bestaan vir opleiding in alle aspekte rondom die bestuur van hulle besighede. Die eienskappe van die ideale mikro-onderneming opleidingprogram vir huidige en potensiële eienaars (vroulik) van voedsel mikro-ondernemings in Duncan Village, is gebaseer op die profiele van die verbruikers en eienaars van voedsel mikro-ondernemings, besprekings met kundiges op die gebied en relevante literatuur. Die geïdentifiseerde eienskappe is gebruik vir die ontwikkeling van 'n raamwerk om die toepaslikheid van mikro-onderneming opleidingprogramme in die groter Oos Londen area te evalueer. Die beskikbaarheid van mikro-onderneming opleiding programme in die groter Oos Londen omgewing, vir voedsel mikro-onderneming eienaars, is met behulp van 'n gestruktureerde vraelys wat tydens 'n persoonlike onderhoud met die opleidingbestuurders van die organisasies voltooi is, ondersoek. Alle regerings- en nie-regerings organisasies in die omgewing wat opleidingprogramme met die doel om persone te motiveer en in staat te stel om 'n voedsel mikro-onderneming in die informele sektor te vestig, of om 'n gevestigde voedsel mikro-onderneming meer effektief te bedryf, aanbied, is in die studie populasie ingesluit. Tien organisasies en 17 programme is deur middel van sneeubal steekproefneming geïdentifiseer en ingesluit. Die toepaslikheid van beskikbare mikro-onderneming opleidingprogramme in die groter Oos Londen omgewing is deur middel van die Evaluering Raamwerk geëvalueer. Die resultate het aangedui dat slegs een program wat ondernemingsbestuur- en voedsel voorbereidingsvaardighede gekombineer het, as toepaslik vir huidige en voornemende voedsel mikro-onderneming eienaars beskou kon word. Vyf ander programme kan as redelik toepaslik vir sekere groepe gesien word. Almal behalwe een van hierdie programme het ondernemingsbestuurvaardighede ingesluit, maar geen voedsel voorbereidingsvaardighede nie. Die oorblywende programme is as nie baie toepaslik of geensins toepaslik vir huidige en voornemende eienaars van voedsel mikro-ondernemings in Duncan Village geëvalueer. Daar is tot die gevolgtrekking gekom dat daar 'n behoefte bestaan vir die bogenoemde bewusmakingprogram. Daar word verder aanbeveel dat die program wat in hierdie navorsing ontwikkel is, as 'n basis vir die huishoudelike voedselsekuriteit module in die omvattende intervensie program gebruik word.

Doctor of Philosophy<br>Department of Hospitality Management<br>Chihyung Ok<br>Carol W. Shanklin<br>Impulse buying has gained interest from both researchers and practitioners because of its contribution to sales and profits. The past decade has seen a dramatic increase in the number of mobile food vending in the United States. Open-air selling by vendors may encourage consumers to buy food on impulse. Food sold on streets involves sensory cues that strongly induce impulse buying. Unlike normal buying behavior, impulse buying is greatly affected by emotion, but it may also be explained by cognition. Although impulse buying of food is a prevalent phenomenon, little academic research has been conducted regarding food consumption impulse. Further, there remains a lack of clear understanding of the link between emotions and impulse buying. The purpose of this study was to explore and empirically test consumers’ impulse buying behavior of food from street vendors and to identify determinants such as sensory cues, arousal and pleasure as emotional responses, perceived risk as a cognitive response, and the urge to buy impulsively. In particular, Study 1 proposed a theoretical model identifying the effects of sensory cues on arousal, pleasure, and perceived risk and, in turn, the urge to buy impulsively and impulse buying behavior. Study 2 proposed food neophobia and perceived human crowding as a possible moderator that may function in the relationship between emotions and impulse buying. Data were collected from 361 consumers who were 18 years or older and had purchased food from mobile vendors at a participating festival or event in the United States. The proposed relationships were tested using structural equation modeling and hierarchical multiple regression analysis. In terms of direct effects, Study 1 found that sensory cues were positively related to arousal, pleasure, and the urge to buy impulsively and were negatively related to perceived risk; arousal and pleasure were positively associated with the urge to buy impulsively; perceived risk was negatively associated with the urge to buy impulsively; and the urge to buy impulsively was positively linked with impulse buying behavior. Further, arousal, pleasure, and perceived risk partially mediated the relationship between sensory cues and the urge to buy impulsively. Study 2 concluded that perceived human crowding moderates the effect of arousal and pleasure on the urge to buy impulsively and, in turn, impulse buying behavior. Food neophobia had no moderating effect. The study findings add to the understanding of consumer impulse buying in the context of street food. In addition to its contribution to the literature, practical applications that mobile food businesses could use to attract and retain customers are provided. The study concludes with general discussions of limitations and areas for future research.

Magister Public Health - MPH<br>Background: Waste picking is not a new phenomenon in South Africa and is becoming increasingly prevalent, with rising numbers of waste pickers operating on landfills and on the streets. Although waste pickers are recognised as making an important contribution to waste management systems in South Africa, they remain at the lowest level of the waste collection and disposal hierarchy. Operating on the fringes of the formal economy with low and generally erratic income, they have limited access to safe and nutritious food. Many waste pickers are therefore prone to micronutrient malnutrition and macronutrient malnutrition. Food insecurity is a constant threat. Few studies have been conducted on this vulnerable group of people, with relatively little known about their eating habits and the impact thereof on their health. The aim of this study was to assess the dietary intake, food (in)security and nutritional status of waste pickers in South Africa, with a specific focus on landfill waste pickers. Study population and design: This constitutes a secondary study which builds on an earlier (primary) study conducted among 409 landfill waste pickers on nine landfill sites in four provinces in South Africa. Data was obtained from a cross-sectional quantitative survey conducted during the primary study which assessed the food (in)security, anthropometric status and dietary intake of waste pickers. In this study, group discussions were also conducted with waste pickers to gain more insight into activities and conditions on the landfill sites.

The USDA's Supplemental Nutrition Assistance Program's (SNAP) strives to connect SNAP recipients to local and healthful food sold at Farmers' markets. These efforts are an attempt to provide families, struggling to make ends meet, access to healthy foods and food purchasing power via the Federal Food Stamp program. However, of the 288 listed farmers' markets in Illinois only 25 are listed as SNAP/EBT accepting markets (2010 National Farmers Market Directory). The first part of this study uses the 61st Street Farmers Market as a case study, investigating the practical market operations and interpreting their method of EBT implementation to provide an established model of an existing and thriving farmers' market. Next, I will investigate the socio-economic characteristics (population, race, employment, income, poverty, education, age, and SNAP recipients) of Illinois farmers' markets accepting EBT. I will compare this data to other Illinois Farmers' markets that do not accept EBT and assess which non-accepting market locations would be most suitable for implementing EBT usage in the future. Finally, based on my case study and statistical analysis, I will discuss recommendations for farmers' markets to accept EBT into their markets. Findings indicate that there is no significant difference between the mean ranks of the socio-economic characteristics for the EBT and non-EBT accepting farmers' markets. Of the 8 socio-economic characteristics tested, the populations of SNAP recipients were analogous for each group: EBT and Non-EBT accepting farmers' markets.

In the municipal kitchens of Gothenburg, the implementation of the Gothenburg Model for reduced food waste has resulted in reducing the food waste by half in two years. The objective of this study is to contribute in the work of food waste prevention at the street markets in São Paulo by investigating how a model like the Gothenburg Model could be created and implemented. The study has mainly been carried out through a field study on a selection of street markets in São Paulo by performing observations, interviews and estimations of the food waste quantities. The findings of the study are that a model alike the Gothenburg Model could be of relevance at the street markets. It was found that both the model as a tool and as a process could be of use, with the phase of motivating and training the workers having special importance. The social responsibility felt by the vendors has been identified as a great opportunity to present not only donation but also food waste prevention as a social issue. The heterogeneity between the different market stalls and the lack of management on each market presents a challenge in the development and implementation of a tool. Further work should therefore be done to find solutions applicable to the various vendors and to investigate the eventual existence of natural leaders.<br>I Göteborgs kommunala kök har införandet av Göteborgsmodellen för reducerat matavfall resulterat i att matsvinnet halveras på två år. Syftet med denna studie är att bidra till arbetet med förebyggande av matsvinn på gatumarknaderna i São Paulo genom att undersöka hur en modell som Göteborgsmodellen skulle kunde skapas och införas på plats. Studien har huvudsakligen genomförts genom en fältstudie på ett antal gatumarknader i São Paulo genom att utföra observationer, intervjuer och uppskattningar av matsvinnsmängderna. Resultatet av studien är att en modell lik Göteborgsmodellen skulle kunna vara relevant på gatumarknaderna. Man fann att både modellen som verktyg och som process skulle kunna användas, med särskild betydelse i motivering och träning av försäljarna. Det sociala ansvaret som leverantörerna känner har identifierats som en utmärkt möjlighet att presentera inte bara donation utan även förebyggande av matsvinn som en social fråga. Heterogeniteten mellan de olika marknadsstånden och bristen på ledning på varje enskild marknad utgör en utmaning när det gäller utveckling och implementering av ett verktyg. Ytterligare arbete bör därför göras för att hitta lösningar relevanta för de olika försäljarna och för att undersöka den eventuella förekomsten av naturliga ledare.

History<br>M.A.<br>This paper explores the development of authentic place through the story of Philadelphia's South Ninth Street Market butchers, and how they consciously highlighted their Italian immigrant heritage to respond to the changing postwar environment. Excellent sociological and historical studies of authenticity as a marketing tool have been written in the past decade, but have primarily focused on city development, corporate business models, and the consumer's search for authenticity. In this thesis, the main players are small businessmen - local butcher shop owners - and we look at their use of the history and heritage of their shops and neighborhood to strengthen their businesses and preserve their curb market. Between 1945 and 1975 these men transformed their businesses from routine neighborhood butcher shops into embodiments of a culinary community heritage. Focusing on these butcher shops illuminates the role that taste and food - and in this case, particularly meat - plays in linking the present with the past. Looking at newspaper articles featuring detailed descriptions and interviews of the mid-century market, and from the physical presence of the shops, this paper asks, what has changed? How did the market go from a grimy, everyday curb market to a tourist destination in just a few decades? And how have the butchers turn themselves into the historic heart of South Philadelphia? By answering these questions, we will be able to understand how the market's butchers championed their own authenticity and in doing so, remade the identity of the market.<br>Temple University--Theses

Submitted by Morgana Andrade (morgana.andrade@ufes.br) on 2016-03-29T13:44:12Z No. of bitstreams: 2 license_rdf: 21889 bytes, checksum: 5f21d45308ffc58e8d263280cb61c64d (MD5) Hannah N Loriato.pdf: 3693113 bytes, checksum: cbe078b129c8e6764bd99ec690c3d557 (MD5)<br>Approved for entry into archive by Patricia Barros (patricia.barros@ufes.br) on 2017-07-04T13:46:26Z (GMT) No. of bitstreams: 2 Hannah N Loriato.pdf: 3693113 bytes, checksum: cbe078b129c8e6764bd99ec690c3d557 (MD5) license_rdf: 21889 bytes, checksum: 5f21d45308ffc58e8d263280cb61c64d (MD5)<br>Made available in DSpace on 2017-07-04T13:46:26Z (GMT). No. of bitstreams: 2 Hannah N Loriato.pdf: 3693113 bytes, checksum: cbe078b129c8e6764bd99ec690c3d557 (MD5) license_rdf: 21889 bytes, checksum: 5f21d45308ffc58e8d263280cb61c64d (MD5)<br>FAPES<br>Teve-se como o objetivo deste estudo identificar quais atributos são determinantes para os consumidores na tomada de decisão de compra em estabelecimentos que comercializam street food (comida de rua). Para isso, este estudo fundamentou-se, em termos teóricos, no marketing e comportamento do consumidor, processo de decisão de compra, atributos no processo de compra, satisfação dos clientes, consumo alimentar fora de casa e consumo de comida de rua (street food). Trata-se de um estudo de natureza tanto qualitativa quanto quantitativa. Na fase qualitativa, foi realizada uma entrevista em profundidade com o representante da PMV, responsável pela administração e regulamentação da praça e entrevistas semiestruturadas com os clientes. Os dados obtidos foram analisados por meio da análise de conteúdo. Para o levantamento dos dados na fase quantitativa foi realizado uma survey, com a aplicação 200 questionários. A análise desta fase quantitativa foi realizada com a utilização do Excel e do SPSS, com emprego de técnicas de estatística multivariada. Os resultados indicaram que o serviço oferecido é o constructo considerado determinante para a decisão de compra dos clientes. Além disso, esta pesquisa propicia a ampliação desse escopo de pesquisas no país, bem como contribui para os empreendedores no setor de street food que buscam estratégias para manterem-se firmes no mercado.<br>The purpose of this study is to identify which attributes are crucial for consumers in making buying decisions in establishments that sell street food. Thereunto, this study was based, in theory, in marketing and consumer behavior, in the buying decision attributes in the purchasing process, incustomer satisfaction, in outside food consumption and street food consumption. It is a study of both qualitative and quantitative nature. In the qualitative phase, an interview was conducted in depth with the representative of PMV, responsible for the administration and regulation of this square and semi-structured interviews with customers. Data was analyzed using content analysis. It was carried out one survey, applying 200 questionnaires, to survey data for quantitative phase . The analysis of this quantitative phase was carried out using Excel and SPSS, with the use of multivariate statistical techniques. The results indicated that the service offered is the construct considered crucial to the customers' buying decision. In addition, this study enables the spread of this research scope in the country and contributes to the entrepreneurs in the street food sector seeking strategies to keep themselves firmly in the market.

Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição<br>A venda de comida de rua é um importante pilar da restauração e denota-se pelo fornecimento de grande número de refeições a baixo custo, tornando-se acessível à maior parte da população. É, por isso, de extrema importância que as condições de higiene e segurança alimentar sejam asseguradas. Este estudo teve como objetivo avaliar os conhecimentos e as práticas de higiene e segurança alimentar de manipuladores de alimentos no setor de comida de rua na região do Grande Porto. Os dados foram recolhidos através de um questionário estruturado aplicado aos manipuladores de alimentos e de uma lista de verificação preenchida por observação direta das condições de higiene das instalações e práticas do manipulador. Foram reunidos dados de 30 manipuladores de alimentos e respetiva unidade de venda ambulante. A amostra era maioritariamente constituída por indivíduos do sexo feminino (56,7%) com uma média de idades de 35,10±9,31 anos. A maioria dos produtos comercializados (93,3%) eram hambúrgueres e cachorros, e farturas No geral, os manipuladores de alimentos revelaram um elevado nível de conhecimentos de higiene e segurança alimentar. A maioria dos manipuladores referiu aplicar sempre boas práticas de higiene e segurança alimentar na sua atividade profissional. No entanto, durante a observação direta das práticas dos manipuladores verificou-se que as boas práticas de higiene e segurança alimentar nem sempre são cumpridas, nomeadamente na higiene pessoal. Este estudo demonstrou que o nível de conhecimento de higiene e segurança alimentar da amostra era elevado, no entanto, revelou uma disparidade entre as práticas executadas e os conhecimentos adquiridos.<br>The sale of street food is an important pillar of catering and is characterized by the provision of a large number of low-cost meals, making it accessible to most of the population. It is, therefore, extremely important that hygiene and food safety conditions are ensured. This study aimed to evaluate the knowledge and practices of food hygiene and safety of food handlers in the street food sector in the Greater Porto region. Data were collected through a structured questionnaire applied to food handlers and a checklist filled out by direct observation of the hygiene conditions of the handler's facilities and practices. Data were collected from 30 food handlers and their street vending unit. The sample consisted mainly of female individuals (56.7%) with an average age of 35.10 ± 9.31 years. Most of the products marketed (93.3%) were hamburgers and dogs, and plenty In general, food handlers revealed a high level of knowledge of hygiene and food safety. Most handlers reported always applying good hygiene and food safety practices in their professional activity. However, during direct observation of the manipulators' practices, it was found that good hygiene and food safety practices are not always followed, namely in personal hygiene. This study demonstrated that the level of knowledge of hygiene and food safety in the sample was high, however, it revealed a disparity between the practices performed and the knowledge acquired.<br>N/A

Over the last 150 years the natural nighttime environment has been drastically altered by the proliferation of artificial light. The amount of artificial light at night is on the increase, and there is a current trend to replace older lighting with more energy efficient types such as light emitting diodes (LEDs) or ceramic metal halide; in Cornwall, UK, there has been a relatively recent replacement of the street lighting, from low pressure sodium to ceramic metal halide. Alongside the increasing amount of artificial nighttime light, recent research has highlighted declines in macro moth numbers. Given the well-known ‘flight-to-light’ behaviour of moths, and the negative effects this behaviour can have, alongside other known and potential ways in which nighttime light can affect moths, the increasing amount of artificial light in the environment is a suspected contributor to the declines. It is particularly important to understand how modern lighting technologies will impact upon moths, as different spectra of light are known to vary in terms of how attractive they are. As a means to determine the potential impact of different street lighting types on moths, particularly the ceramic metal halide lighting rolled out in Cornwall, UK, we compared the attractiveness to macro moths, of a number of increasingly used, energy efficient, street lighting types. We found that shorter wavelength metal halide lighting attracted significantly more individuals and species of moth than longer wavelength high pressure sodium lighting. In a second experiment, we also found ceramic metal halide lighting to be more attractive to macro moths than LED lighting. Reduced emissions of short wavelength UV light was deemed the likely reason behind the fewer macro moths attracted to the high pressure sodium and LED lighting. Interestingly, we also found striking differences in the relative attractiveness of the different lighting types to different moth groups. The metal halide lighting attracted significantly more Noctuidae than high pressure sodium lighting, whereas both high pressure sodium and metal halide lighting were equally attractive to Geometridae. Understanding accurately the extent to which different groups of moth are attracted to different wavelengths of light could be useful in determining the impact of artificial light on moth populations. In addition to impacting moths through attraction, artificial light has the potential to alter the day length as perceived by organisms, which at mid- to high latitudes is utilised by certain species as an abiotic cue to ensure the coincidence of development with favourable environmental conditions. Due to a paucity of knowledge on how raised ambient nighttime light levels affect moths and the trophic levels with which they interact, we carried out analyses into the impact of nighttime light on the winter moth and its host plant oak; a well-studied model system, where synchrony between moth egg hatch and oak budburst is important for the moth’s survival. Firstly we carried out an analysis looking at the relationship between the amount of nighttime light and the date of oak budburst. Spatially referenced budburst dates were matched with satellite imagery of nighttime lighting and average spring temperature data, and the relationship between the variables was analysed. Model predictions suggested that oak budburst occurs earlier in brighter areas. In addition, the predicted advance of budburst in brighter areas was still apparent when analysing only the data points that fell outside of large urban areas, where the urban heat island effect is likely reduced. The findings suggested that artificial nighttime light may be causing an advance in oak budburst. To follow up the spatial analysis we carried out a field experiment. We used light cages that simulated various nighttime lighting scenarios to test whether oak budburst and winter moth egg hatch were affected by low intensity light at night. In contrast to the spatial analysis, there was no significant relationship found between light treatment and the phenology of either oak budburst or winter moth egg hatch. However, there was a suggestion in the data that the higher buds of the oak saplings emerged earlier in the yellow light treatment, highlighting the need for further research into the potential impact of artificial nighttime light on phenology and species interactions. In conclusion, the findings of this research project provide information useful to those seeking ecologically sensitive lighting solutions, and also highlight a potential tool to assist in determining whether light at night is a causative factor behind apparent moth declines. In addition, they suggest that artificial light at night may be affecting the phenology of an ecological system at a national scale. Finally, this research project has highlighted the complexity of the ecological impacts of artificial light at night, and also a need for further research.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>A presente dissertaÃÃo à fruto de uma investigaÃÃo com foco na compreensÃo e anÃlise da atividade empreendedora de trabalhadores de pequeno porte envolvidos no segmento de alimentaÃÃo na rua, e a discussÃo da vulnerabilidade caracterÃstica de seu espaÃo laboral que acaba os aproximando de um trabalho caracteristicamente precÃrio. A perspectiva empreendedora tem se difundido no Brasil nas Ãltimas dÃcadas como o caminho para quem busca desenvolvimento e sucesso profissional. Assim, boa parcela dos brasileiros tem se deslocado para trabalhos por conta prÃpria, normalmente mais volÃteis e imprevisÃveis. Questiona-se aqui de que maneira a realidade laboral do pequeno empreendedor se situa na mesma perspectiva de trabalho precÃrio, sem direitos e garantias, pautado numa lÃgica da flexibilizaÃÃo, intensificaÃÃo e exploraÃÃo do trabalho e do trabalhador. A pesquisa realizada à de natureza qualitativa, de modo que foi possÃvel compreender de forma mais ampla a experiÃncia laboral de cada sujeito e, de modo mais pontual, sua experiÃncia na atividade que desempenha. Buscou-se selecionar um instrumental adequado para a natureza do estudo, sendo realizado o seguinte percurso metodolÃgico: realizaÃÃo de entrevistas semi-estruturadas e AnÃlise de ConteÃdo como recurso de tratamento dos dados construÃdos nessas entrevistas. Buscou-se, desse modo, uma aproximaÃÃo da realidade do pequeno empreendedor, sob a perspectiva de seu prÃprio discurso, e a compreensÃo das peculiaridades de sua atividade e dos impactos psicossociais advindos de processos de trabalho tipicamente precÃrios.

In the context of rapid urbanization, globalization, market liberalization, and growing flexibility of labor in the post-Fordist era, urban environments have seen economic opportunities and employment in the formal sector become increasingly less available to the vast majority of urban dwellers in both high-income and low-income countries. The intersectional forces of globalization, and neoliberalization have contributed to the ever-growing role of informal economic opportunities in providing the necessary income to fulfill household needs for individuals throughout the world and have also influenced social, cultural, and spatial organization of informal sector workers. Using a case study and ethnographic information from several regions of southern Ghana, this research examines the way in which informal sector food vendors in Ghana are imbedded in larger global food networks as well as how globalization is experienced by vendors at the ground level.

This thesis explores the design of a food service space in an historic building in Richmond, Virginia near the campus of Virginia Commonwealth University. It is a result of retrofitting an awkward 1850s building by transforming it through the modern concept of a fast casual style restaurant, based in whole ingredients. The thesis is about the process of designing to rebalance the relationship between food and consumer in a modern era.

Listeria monocytogenes is a foodborne pathogen that causes listeriosis. This study investigates the prevalence of L. monocytogenes in food samples acquired from retail stores and street vendors around Pretoria and evaluates various probiotics as a control measure. The pathogen was isolated by selective enrichment and plating on selective media. All presumptive colonies were confirmed by morphological analysis, 16SrRNA gene BLAST analysis and inlA amplification. Probiotic antagonistic tests against two L. monocytogenes isolates acquired from food samples and three controls was performed. The probiotics used were Bifidobacterium animalis, Lactobacillus acidophilus, Lactobacillus plantarum and Pediococcus acidilacti during spot inoculation tests and well diffusion assays using probiotic cell free supernatants (CFS). The effect probiotics and their cocktails had on avocado and cucumber samples spiked with L. monocytogenes strains was assayed. Of 167 food samples, only two, avocado and cucumber, tested positive for L. monocytogenes. Samples positive for L. monocytogenes were obtained from street vendors exhibiting poor hygiene. B. animalis inhibited growth of four out five L. monocytogenes strains, L. acidophilus three, L. plantarum one while P. acidilacti inhibited none. Inhibition by all probiotic strains, their CFSs and cocktails in both food matrixes was statistically insignificant, except for L. monocytogenes T62 inhibition in avocado by B. animalis. Properties of L. monocytogenes, food medium and storage conditions used in the study could have had an impact on their inhibitory effects.<br>Dissertation (MSc)--University of Pretoria, 2020.<br>National Research Fund<br>Microbiology and Plant Pathology<br>MSc<br>Unrestricted

Made available in DSpace on 2018-08-01T23:40:38Z (GMT). No. of bitstreams: 1 tese_9452_1. Dissertação Hannah Nicchio Loriato PPGADM.pdf: 3709192 bytes, checksum: d6f6d68b5a64e9c9cd2a8f12c052ea49 (MD5) Previous issue date: 2015-12-10<br>Teve-se como o objetivo deste estudo identificar quais atributos são determinantes para os consumidores na tomada de decisão de compra em estabelecimentos que comercializam street food (comida de rua). Para isso, este estudo fundamentou-se, em termos teóricos, no marketing e comportamento do consumidor, processo de decisão de compra, atributos no processo de compra, satisfação dos clientes, consumo alimentar fora de casa e consumo de comida de rua (street food). Trata-se de um estudo de natureza tanto qualitativa quanto quantitativa. Na fase qualitativa, foi realizada uma entrevista em profundidade com o representante da PMV, responsável pela administração e regulamentação da praça e entrevistas semiestruturadas com os clientes. Os dados obtidos foram analisados por meio da análise de conteúdo. Para o levantamento dos dados na fase quantitativa foi realizado uma survey, com a aplicação 200 questionários. A análise desta fase quantitativa foi realizada com a utilização do Excel e do SPSS, com emprego de técnicas de estatística multivariada. Os resultados indicaram que o serviço oferecido é o constructo considerado determinante para a decisão de compra dos clientes. Além disso, esta pesquisa propicia a ampliação desse escopo de pesquisas no país, bem como contribui para os empreendedores no setor de street food que buscam estratégias para manterem-se firmes no mercado.

O objetivo deste trabalho é discutir a alimentação de rua na cidade de São Paulo no período entre 1828 e 1900. Quando falamos de alimentação de rua, estamos nos referindo de modo geral às variadas formas de comer fora de casa (restaurantes, cafés, confeitarias, botequins, etc.). Mas o foco principal é a alimentação consumida na própria rua, que tem o tabuleiro das quitandeiras (e posteriormente os vendedores ambulantes) como o principal foco dessa atividade. Nosso intuito é compreender as relações entre a comida de rua e a própria cidade em um momento de intensas transformações sócio-espaciais.<br>The aim of this paper is to discuss the street food in the city of Sao Paulo in the period between 1828 and 1900. When we talk about street food, we are referring generally to many forms of eating outside the home (restaurants, cafes, confectionery, botequins, etc.). But the main focus is the food consumed in the street, which has a board of greengrocer (and later the street vendors) as the main focus of this activity. Our purpose is to understand the relationship between street food and city in a time of intense socio-spatial processing.

A questão da segurança alimentar vem ganhando atenção global face as milhões de vítimas de doenças transmitidas pelos alimentos. Mudanças demográficas, econômicas e sociais têm provocado transformações nas sociedades que resultam em maiores riscos à saúde pública. A difusão do comércio de alimento de rua, principalmente nos grandes centros urbanos, pode ser considerada um forte reflexo dessas mudanças. Os bentôs constituem um lanche ou refeição pronta para consumo, considerado o primeiro alimento de rua no Japão, há mais de um século. Em vista das características de comercialização e dos alimentos envolvidos questionou-se a qualidade microbiológica e nutritiva de bentôs comercializados no bairro oriental em São Paulo. Foram analisadas 60 amostras coletadas durante a primavera e o verão e classificadas segundo seu risco epidemiológico. A composição variou de preparações à base de pescado cru às refeições completas. Fez-se a determinação de macronutrientes e a pesquisa de microrganismos indicadores, Escherichia coli, Staphylococcus aureus, Bacillus cereus e Salmonella spp. O valor nutritivo oscilou bastante, sendo a proporção média em relação ao valor energético total igual a 16% de proteína, 19% de lipídeos e 65% de carboidratos. O valor energético das porções variou de 136 a 885Cal. 65% das amostras foram observadas em condições higiênicas insatisfatórias. Dentre as bactérias patogênicas, B. cereus apresentou o maior risco percentual, sendo que 40% das amostras estavam fora dos padrões considerados seguros. Não houve diferença estatística na contagem microbiana em relação à época de coleta ou ao tipo de amostra. A constatação de que 73,3% das amostras encontravam-se impróprias para consumo pode se agravar, em vista das características intrínsecas e de conservação observadas. O consumo de bentôs representa um perigo potencial à saúde, sendo necessários maiores investimentos em educação em saúde a todos os envolvidos na cadeia alimentar, incluindo os consumidores, como uma forma efetiva de inibir os riscos à saúde pública.<br>Food safety has become one of the biggest concerns to public health authorities, in view of the millions of victims of foodborne diseases world spread. Face to the social and economical changes in the societies, the public health risks are arising. As a reflex, the popularity of street food commerce exposes the consumers\' health to other threats. Bento is an ancient Japanese tradition of bringing ready-to-eat meals wherever you are, which surpassed the modem way of life and is still a convenience way to have a fast meal. But face to the trading features and composition its quality is doubtful. Therefore, the aim of this study was to evaluate the nutritional and microbiological qualities of bentos sold at the oriental district, in São Paulo. Sixty samples were purchased during spring and summer seasons from 17 points of sale and they were classified according to their epidemiological risk. The macronutrients were determined and the sanitary conditions were evaluated through the research of coliform organisms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp. The samples composition ranged from raw fish to :full course meals. The nutritive value presented a large variation and the average proportions of macronutrients in relation to the total energy value was 16% of protein, 19% of lipids and 65% of carbohydrates. The portion energy value ranged from 136 to 885Cal. B. cereus posed the greatest percentage risk of contamination, among the pathogens. The hygienic conditions of the bentos were critical in 65% of the samples. No statistical difference was observed in the microbiological counts related to the sample collection season or its sort. In general, 73.3% of the samples were unsuitable for consumption and considering the time-temperature abuse such proportion can reach higher degrees. The consumption of bentos poses a potential health hazard, showing to be necessary greater investments in health education for every sector of the food chain, including the consumers, as an effective way of inhibiting the risks to public health.

This thesis examines the dichotomy of Richmond’s suburban and urban environments within a market environment. In our quest to make our lives more convenient, we have moved outside of cities, increased commutes and cut ourselves off from one another. Ultimately we have lowered our standards of quality in food, products and services by allowing big retailers and chain restaurants to determine a new standard of living. The goal of this works is to create a food hall and market environment that will act as a catalyst to improve the quality of life of Richmonders as well as to draw residents from the suburbs back into the city and revitalize the run down urban areas. The market and food hall will showcase the best that Richmond has to offer. It will support local farmers and business, integrate and encourage community by connecting people, encourage a slower pace of life and act as a center of revenue for the neighborhood and city of Richmond.

The purpose of this thesis is to investigate the implementation of a political aim – formulatedfrom a context of sustainable development. In 2006 both the Swedish national Parliament andthe municipality of Växjö (among others) stated that 25% of publically served food wouldstem from organic production by the end of 2010. The thesis investigates the outcome of theimplementation of this policy in a local perspective - looking at one part of the public sectorby focusing on four differently organized schools within Växjö municipality. School food in Sweden has a specific institutional setting. It holds the almost unique statusas a non-charged, legal right to all pupils in the compulsory school system. School food as apublic good is affected by the EU legislation of public procurement. The thesis studies theoverall institutional framework (i.e. legislation and regulations) fundamental to school food.With the institutional framework in mind the thesis also describes different organizationalactivities connected to school food. Thus the thesis involves four geographical levels: Theregional (EU), the national, the local and the individual level. The latter is defined in theorganized context from a number of individual professionals. Some of these individuals arefurther considered as so called street level bureaucrats – officials sandwiched between superiorsand their clients. The thesis builds a conceptual framework based on institutional, organizational and streetlevel theory together with policy analysis. Methodologically the thesis is formed around andcarried out as a local case study through a number of semi-structured qualitative interviews.The empirical and analytical part of the thesis is further structured around the three theoreticalconcepts. From the thesis´ purpose three guiding questions were outlined. The main implications of the thesis are that a number of factors were found to be involvedin the policy implementation. The most significant factors for the policy implementation arefirstly the formulation of the political goal, and secondly the individual professionals actuallybuying the food for the schools. As long as the policy of the school food is non-forcing (i.e. anaverage aim of the public sector, and not included in the legislation) the final outcome of thefood depends on the decisions made by the buyer. There is disagreement of the policy intention and of whether organic food is more sustainablethan other food. Thus I end the thesis by suggesting a change of concepts if the politicalaim is to reach sustainability. I encourage a system to control the food´s total ecological footprint.This would be achieved by formulating the policy around a suggested level of the ecologicalfootprint. The level would be calculated and set where experts say it´s in accordancewith sustainable development. From this the street level bureaucrats can sum up the componentsof the lunch they buy and serve. No matter if the individual product is labeled organic,local, conventional, or… This would – according to me – improve the chances for Växjö actually to live up to itslogo: the greenest city in Europe. At least this idea could awake a debate.<br>Opposition kl. 13.15

Introdução. O comércio de baguncinha, sanduíche típico da região metropolitana de Cuiabá - MT é fonte de renda no mercado informal e alternativa de alimentação fora de casa. A vigilância sanitária tem problemas estruturais e financeiros para a fiscalização enquanto os organismos de saúde pública recomendam a capacitação dos manipuladores. Objetivo. Avaliar a eficácia de uma intervenção educativa na representação social e na prática de manipuladores de sanduíche baguncinha. Método. Foram pesquisados 35 pontos de venda, divididos em grupo controle e teste, antes e depois de intervenção educativa. Foram observadas as condições de higiene ambiental e pessoal por meio de check list e realizadas análises microbiológicas e medição de temperatura interna do sanduíche. Por meio de entrevista semi-estruturada foram coletados dados representacionais e comportamentais relativos à manipulação segura de alimentos. Os depoimentos foram tratados pela técnica do discurso do sujeito coletivo e os dados comportamentais pela estatística paramétrica. A análise dos dados representacionais e comportamentais foi baseada na triangulação de teorias educativas. Resultados. As condições de higiene pessoal e ambiental se mostraram precárias nos pontos de venda. As mãos dos manipuladores apresentaram altos índices de contaminação microbiológica. Os sanduíches estavam impróprios para consumo em 31,4% das amostras. Predominou a não-conformidade para a temperatura de armazenamento dos ingredientes. A temperatura segura de cocção não foi alcançada em 84,2% dos baguncinhas. O conhecimento foi considerado de mediano a baixo. Os ambulantes preocupavam-se em manter a clientela e a principal dificuldade foi à falta de infra-estrutura no ponto de venda. Como incentivo à mudança de comportamento, a redução de impostos e o acesso a financiamentos predominaram na representação social dos ambulantes. Sentimento de discriminação por parte dos consumidores apresentou-se como ancoragem. Conclusões. O treinamento não foi eficaz para mudar a representação e o comportamento dos manipuladores. A importância sócio-econômica deste comércio na baixada cuiabana e a condição sanitária precária no ponto de venda requerem políticas de fiscalização e intervenção educacional baseada na nova Psicologia Social. A metodologia da Problematização poderia obter mudanças positivas no comportamento e nas representações destes trabalhadores, associada às outras mudanças estruturais e regulamentais.<br>Introduction. The commerce of the baguncinha sandwich is typical of the metropolitan area of Cuiabá - MT. It is the source of income for many families and an alternative for dining out. The sanitary commission has structural and financial problems to over see the activity and the public health department recommends the qualification of who sells. Objective. Evaluate the effectiveness of an educative intervention in the social representation and behavioral of whom sells the baguncinha sandwich. Method. Thirty five places where the baguncinha was sold were investigated, divided into control and test groups, before and after the education intervention. It was evaluated the sanitary of the place and person manipulating the food through a check list also a microbiological analysis and internal temperature of the sandwich were done. Through a semi-structural interview data were collected about the social representation and behavioral of manipulation of the food. The speechs were treated with the collective subject discussion software and the behavioral by the parametric statistic. Results. The personal hygiene and the condition of the place were precarious. The hands of the food manipulators showed high levels of microbiological contamination. The sandwich were not fit for consumption 31,4% of the samples. The predominant problem was the wrong temperature of the storage of the ingredients. The safe firing was not reached in 84,2% of the baguncinha. The knowledge was considered medium to low. The ambulant were worried in keeping its clients and the main difficulty was the lack of infrastructure of the point of sell. As incentive to change its behavioral, a reduction of taxes and access to finance is predominant in the social representation of the ambulant. A feeling of discrimination the consumers presented themselves as anchorage. Conclusion. The training did not effective to change the representation and behavioral of the manipulators of the baguncinha sandwich. The social economical importance of the commerce in Cuiaba and the precarious sanitary conditions in the point of sell requires a harsh focalization policy and education intervention based on the Social Psychology. The Problem Solving Methodology could have some positive changes in the behavioral and in the workers representation, associated with other structural and regulation changes.

O comércio de alimentos por vendedores ambulantes vem crescendo ano após ano em todas as cidades do Brasil, isso se deve principalmente ao desemprego que atinge a população brasileira. Alimentos comercializados por ambulantes têm custo acessível à maioria da população, por isso a procura é grande. Devido à falta de conhecimento os vendedores ambulantes não têm noções de práticas higiênico-sanitárias com os alimentos, tornando-os fontes de toxinfecções alimentares. Um exemplo de alimento de rua que vem crescendo muito no comércio informal de Maceió é o churrasquinho. Os pontos de venda de churrasquinhos vêem atraindo muitos consumidores, onde passam a ser uma opção barata de lazer para essas pessoas. A fiscalização para o controle sanitário dos alimentos vendidos nas ruas é bastante precária devido o número crescente de vendedores ambulantes. Em Maceió-AL, são poucas as informações sobre a qualidade dos alimentos comercializados na rua, por isso, esse trabalho teve como objetivo caracterizar os vendedores e consumidores de churrasquinho de rua, quanto aos hábitos, conhecimentos e percepção de risco da comida de rua e qualidade dos alimentos. Os dados foram coletados em 100 pontos de venda de churrasquinho e com 75 consumidores, e realizados análises microbiológicas de 20 amostras de churrasquinho. Os resultados indicaram que a maioria dos vendedores possui nível médio de escolaridade. Para 75 vendedores, essa é a única fonte de renda da família e que 67 vendedores escolheram essa opção de trabalho devido ao desemprego. Setenta e sete pontos apresentavam condições insatisfatórias de funcionamento, por não apresentam água corrente, instalações sanitárias e lixeiras. A estrutura da maior parte, 50 barracas, é desprovida de qualquer tipo de proteção, sendo o churrasquinho preparado e vendido ao ar livre. Os vendedores são responsáveis pela compra das carnes, onde 47 adquirem a carne no mercado público municipal. Cinqüenta e três vendedores nunca fizeram curso de capacitação para manipulação de alimentos. Trinta e cinco (47%) consumidores têm nível médio de ensino e 52 (70%) têm renda familiar de até cinco salários-mínimos. Em relação ao consumo semanal, 25 (33%) consumidores relataram consumo de comida de rua mais de cinco vezes por semana. Trinta e um (41%) consumidores disseram que apresentaram quadro de diarréia e/ou vômitos após consumir comida de rua, onde 16 (52%) deles tiveram que se ausentar de suas obrigações (trabalho e/ou escola). Em relação aos parâmetros microbiológicos, a contagem de coliformes a 45ºC e S. aureus ficaram dentro dos padrões exigidos pelo Ministério da Saúde, porém em uma (10%) amostra foi encontrada a presença de Salmonella, condenado o produto para consumo. Os resultados desta pesquisa reforçam a necessidade do desenvolvimento de um programa pela Vigilância Sanitária municipal que vise capacitar os vendedores, orientando-os para a implantação de Boas Práticas nos seus pontos de venda, além de conscientização dos consumidores em relação ao consumo de comida de rua.

Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2014-09-26T20:16:40Z No. of bitstreams: 2 DISSERTAÇÃO DEFESA para ENCADERNAÇÃO.pdf: 1635861 bytes, checksum: 083d585897621019cb805696f185e4ac (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Jaqueline Silva (jtas29@gmail.com) on 2014-09-26T21:25:17Z (GMT) No. of bitstreams: 2 DISSERTAÇÃO DEFESA para ENCADERNAÇÃO.pdf: 1635861 bytes, checksum: 083d585897621019cb805696f185e4ac (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Made available in DSpace on 2014-09-26T21:25:17Z (GMT). No. of bitstreams: 2 DISSERTAÇÃO DEFESA para ENCADERNAÇÃO.pdf: 1635861 bytes, checksum: 083d585897621019cb805696f185e4ac (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2013-04-11<br>The itinerant sale of food ensures the access to food for the low income urban population. This informal activity, despite its contribution to food access due to the low cost and the convenience of its offer, is an alternative source of food which can pose health risks to the population. Therefore, it is positive due to its socio-economic and cultural importance and satiety of hunger but negative with regard to hygienic and sanitary issues. This study aims to establish the risk profile of ready-to-eat foods sold at street markets in the central region of Brazil. On the preparation of the risk profile, the information gathered must objectively and concisely describe the most relevant knowledge about the problem identified which can propose future actions. The study was a cross-sectional and descriptive with a quantitative approach at 22 street markets registered with the Municipal Economic Development Secretariat of Goiânia, Goiás, Brazil. The data collection occurred in two phases (phase 1 and 2) interspersed by a training course. The data collection procedure involved the application of a checklist based on health legislation at the selected street markets stalls and sample collection of eight food groups for microbiological analysis. Participated in this study 229 points of sale of ready-to-eat food products and/or foods prepared at the place of consumption, in the period from July 2008 to May 2010. Traditional teaching and learning methodology was used to train the food handlers. Considering the results obtained in phases 1 and 2, from both the checklist and the microbiological analysis, it was possible to establish the risk profile of food products sold at these street markets. This profile could contribute to the future intervention actions with the targeted audience. The ready-to-eat foods sold at street markets showed relevant frequency of microbiological non-compliance with the current health legislation. This situation indicates the possibility of the presence of pathogenic bacteria in foods, and therefore, represents a risk to consumers. When establishing the risk profile for the consumption of foods sold by street vendors it is evident the need to develop intervention models with actions directed toward to the improvement of conditions of this activity, known as informal.<br>O comércio ambulante de alimentos garante o acesso à alimentação, para a população urbana de baixa renda. Essa atividade informal, apesar de contribuir com a acessibilidade ao alimento, devido ao baixo custo e pela praticidade de oferta, configura-se como alternativa alimentar, a qual pode oferecer riscos à saúde da população. Ela se apresenta positiva devido à sua importância socioeconômica, cultural e de saciedade da fome, mas negativa no que diz respeito às questões higiênicossanitárias. Este estudo tem o objetivo de estabelecer o perfil de risco dos alimentos prontos comercializados em feiras na região central do Brasil. Para a elaboração do perfil risco, as informações reunidas devem descrever, de forma objetiva e concisa, o máximo de conhecimentos relevantes sobre o problema identificado, o que permite a sugestão de futuras ações. O estudo foi do tipo transversal, de caráter descritivo com abordagem quantitativa em 22 feiras especiais cadastradas na Secretaria de Desenvolvimento Econômico Municipal de Goiânia, Goiás, Brasil. A coleta de dados ocorreu em dois momentos (etapa 1 e 2) intercalados por um curso de capacitação. O procedimento de coleta envolveu a aplicação de checklist, baseado na legislação sanitária, nas barracas das feiras em questão e, da obtenção de amostras de oito grupos de alimentos destinadas às análises microbiológicas. Participaram do estudo 229 pontos de venda de produtos alimentícios prontos para o consumo e/ou preparados no local de consumação, no período de julho de 2008 a maio de 2010. Na capacitação junto aos feirantes foi utilizada a metodologia de ensino-aprendizagem tradicional. Considerando os resultados obtidos nas etapas 1 e 2, tanto do checklist como das análises microbiológicas, foi possível estabelecer o perfil de risco dos produtos alimentícios comercializados nestas feiras. Este perfil poderá contribuir para as ações futuras de intervenção junto ao público alvo. Os alimentos prontos comercializados nas feiras apresentaram relevante frequência de não conformidades microbiológicas com relação à legislação sanitária vigente. Esta situação indica a possibilidade da presença de bactérias patogênicas nos alimentos, e assim representa risco aos consumidores de alimentos nestes locais. Ao se estabelecer o perfil do risco para o consumo dos alimentos comercializados por ambulantes, fica evidente a necessidade de se desenvolver trabalhos de intervenção, com ações voltadas para a melhoria das condições de condução desta atividade dita informal.

A presente dissertação, apresentada em dois estudos, buscou verificar as condições de boas práticas de higiene e manipulação (BPHM) e de infraestrutura (IE) de oito restaurantes/lanchonetes e de sete pontos de comércio ambulante localizados na Cidade Universitária Armando de Salles Oliveira (CUASO-USP) e a qualidade higiênico-sanitária de 45 amostras de alimentos prontos para o consumo colhidas nos mesmos. O primeiro estudo traz uma abordagem exploratória e qualitativa através da aplicação de listas de verificação; o segundo analisa laboratorialmente aspectos higiênico-sanitários dos alimentos comercializados pelos estabelecimentos alvo do estudo anterior. Concluiu-se que 1) os estabelecimentos de comércio alimentício da CUASO-USP apresentaram índices regulares de cumprimento de BPHM e adequação de IE, sendo que o eixo de higiene e manipulação de alimentos mostrou-se em melhor situação quando comparado ao de infraestrutura; 2) os ambulantes analisados apresentaram melhores resultados no cumprimento das normas de BPHM e IE e na avaliação das condições higiênico-sanitárias quando comparados aos estabelecimentos fixos de comércio alimentício. Constatou-se que é possível a prática do comércio de alimentos de rua com qualidade higiênico-sanitária, sem caracterizar uma ameaça à saúde publica, desde que o empreendedor conheça e aplique os procedimentos necessários e críticos à obtenção da garantia dos produtos comercializados, assumindo responsabilidade social ao realizar o seu modo de produção mercantil simples, porém comprometido moralmente com a sociedade.<br>This investigate, presented in two studies, examined the good hygiene practices and handling (GHPH) and the infrastructure (IS) conditions from eight restaurants and seven street vendors located in University City Armando de Salles Oliveira (UCASO-USP) and the sanitary conditions of 45 samples of ready to eat food harvested in them. The first study provides an exploratory and qualitative approach through the application of checklists; the second laboratory analyzes the hygienic and sanitary aspects of the food sold by the previously discussed establishments. We concluded that 1) the UCASO-USP food trade establishments showed regular compliance rates of GHPH and appropriateness of IS, and the axis of hygiene and food handling proved to be better off compared to the infrastructure; 2) the street vendors analyzed showed better results in meeting the GHPH and IS standards and in the evaluation of sanitary conditions when compared to fixed establishments of food trade. It was found that it is possible to practice the street foods trade in sanitary conditions, without characterizing a public health threat, provided that the enterprising know and apply the necessary and critical procedures to obtaining the products marketed assurance, with social responsibility while make their commodity production simple mode.

Dans les kampungs pauvres de Jakarta, le modèle alimentaire est caractérisé par des consommations fréquentes et plutôt solitaires, par le recours majoritaire et quotidien à l’alimentation de rue et par un affaiblissement des pratiques culinaires dans le foyer. Le système alimentaire est intégré au réseau économique informel et s’inscrit dans le contexte typique des slums des villes du Sud Global caractérisé par l’hybridité entre les modes de vie urbain et rural, par de fortes densités à l’échelle du foyer et du voisinage, et par l’intégration spatiale des différents domaines de la vie (résidence, travail, religion, éducation, vie publique et sociale). Cette thèse a pour objectif d’apporter des éléments explicatifs depuis la socio-anthropologie des relations entre les modes de socialisation alimentaire et les configurations de ces espaces de vie. Suivant trois axes analytiques (social, économique et spatial), une enquête ethnographique composée de plusieurs méthodes et une enquête quantitative représentative de la population adulte d’un kampung ont été menées. À travers l’analyse de ces données ce travail démontre la pluralité des itinéraires alimentaires journaliers et présente un mangeur autonome autant dans ses choix alimentaires que dans les temporalités. Cette autonomie est renforcée par des préférences pour l’achat de produits prêt-à-manger et s’articule autour de la valeur sociale des échanges entre vendeurs et acheteurs. La morphologie sociale du kampung se caractérise par des liens de voisinage, de parentèle et d’interconnaissance construits sur les traces des migrations qui ont composé la population et qui se renforcent par la situation de précarité. Les frontières entre les espaces privés et publics s’estompent au profit d’une communalisation des ressources où les relations entre mangeurs et vendeurs dépassent les liens marchands pour s’ancrer plus profondément sur la solidarité et le sentiment d’appartenance. Le changement social que connaissent certaines familles se manifeste par l’accentuation matérielle et symbolique de la frontière entre le monde « public » et « privé » et par des socialisations alimentaires qui ont lieu désormais à l’extérieur, dans la kota<br>In Jakarta’s poor districts eating patterns are characterized by frequent and rather solitary meals bought and eaten in the street as a result of a weakening of at-home culinary practices. The food system is integrated to the informal economic network and is embedded in the particular context of Indonesian kampungs marked by a hybrid lifestyle between urban and rural; densely inhabited neighborhoods and homes; and by the spatial integration of different realms of life (home, work, religion, education, public and social life). From a socio-anthropological perspective, this thesis aims to provide explanatory elements regarding the relations between modes of food socialization and the configurations of these living spaces. Following three analytical axes (social, economic and spatial), an ethnographic survey composed of several methods and a representative quantitative survey of the adult population of a kampung were conducted. Through the analysis of the data, this research demonstrates the plurality of individual daily food itineraries and presents an autonomous eater as much in his food choices as in the temporalities. This autonomy is reinforced by preferences for the purchase of ready-to-eat products and revolve around the social value of exchanges between sellers and buyers. The social morphology of the kampung is characterized by ties of neighborhood and kinship built on the traces of migrations that have constituted the population and which are reinforced by the precarious situation. The boundaries between “private” and “public” spaces are blurred in favor of a communalization of resources, and the relations between eaters and sellers go beyond the commercial links to anchor themselves more deeply on solidarity and the feeling of belonging. The social change experienced by some families is manifested in the material and symbolic accentuation of the border between the “public” and “private” spheres and by food socializations that take place outside, in the kota

Mestrado em Marketing<br>Este Trabalho Final de Mestrado tem como propósito a realização de um plano de marketing para o grupo de quiosques, "Quiosque Lisboa", a operar no setor dos serviços desde 2016. O lançamento de concursos por parte da Câmara Municipal de Lisboa, para dinamizar os quiosques, aumenta o número de estabelecimentos na cidade e assim, a concorrência à "Quiosque Lisboa". Contudo, há uma quebra no fluxo de clientes nos meses de época baixa. Neste sentido, o objetivo deste plano de marketing é apresentar táticas de marketing para atrair mais clientes à "Quiosque Lisboa", de forma a atenuar a sazonalidade do negócio. Para tal, foi realizado o diagnóstico empresarial do grupo, avaliada a qualidade tangível do serviço, definidos os objetivos, a estratégia de marketing e por fim, as táticas de marketing-mix. Foi utilizada a metodologia action research. Foram recolhidos dados primários e secundários. Os dados secundários incluem as pesquisas em bases de dados, e os dados primários sobre a realização de duas entrevistas semiestruturadas e aplicação de um inquérito por questionário, a integrar a escala de Raajpoot (2002), para aferir a opinião dos clientes face à qualidade tangível do serviço. No questionário apurou-se que o grupo tem uma média de qualidade tangível consideravelmente positiva, de 3,85, que se traduz numa perceção do ambiente físico positiva. Também se verificou que a meteorologia tem um peso considerável na procura por estes estabelecimentos. Assim, foram sugeridas várias táticas de marketing-mix com implementação prevista para janeiro de 2019, e com um horizonte de um ano.<br>This Master Thesis aims at developing a marketing plan for "Quiosque Lisboa", a group of kiosks that offer a catering service since 2016. The City Council's opening of tenders has motivated the kiosk's activity hence increasing the number of establishments that compete with "Quiosque Lisboa". Nevertheless, the client's flow abates on low season for the whole industry. Consequently, the purpose of the marketing plan here presented is to attract more customers to "Quiosque Lisboa" in order to fight the business' seasonality. In order to do so, this paper conveys a diagnosis of the business group and an analysis of the tangible quality of its service for the definition of a suitable marketing strategy including marketing-mix tactics. The utilized methodology was the action research method. There were primary and secondary data collected for the project, the latter of which was the consultation of existing databases. The primary data consisted of two semi-structured interviews and a survey on the client's opinion on the tangible quality of the service, having as a basis the Raajpoot scale (2002). The main results were that the clients considered the group's quality as significantly positive - 3,85 - which translates into a positive physical environment. The seasonality was proven to be a factor, given that the demand for these services is impacted by the weather. The marketing plan was developed under this context and includes numerous suggestions of marketing-mix tactics which foresees an implementation on January 2019 with a one-year duration.<br>info:eu-repo/semantics/publishedVersion

Nesta tese apresento um estudo que parte de um trabalho de campo realizado na Cidade de Nova Iorque em 2016 e 2017. A etnografia se refere a um grupo de mulheres mexicanas vendedoras de comida típica na rua, localizadas principalmente na Roosevelt Avenue, no bairro Jackson Heights, Queens, provenientes na sua grande maioria de pequenas cidades no estado mexicano de Puebla. A migração destas mulheres adquire um papel relevante, pelos fenômenos culturais, sociais e de identidade que gera. Este grupo representa o exemplo de uma sociedade indígena camponesa, que através da sua história tem mantido uma forte tradição cultural, sendo grupos étnicos reconhecidos, com uma forte tradição religiosa, linguística, musical, social, festiva e familiar e que se encontram com a necessidade de emigrar na procura de uma vida melhor. As características assinaladas neste trabalho e as estratégias socioculturais, comunitárias e familiares, construídas pelas imigrantes, são encaminhadas principalmente para conhecer grupos particulares de indivíduos que vão mudando determinados comportamentos no seu processo de adaptação na nova comunidade transnacional. Procuramos entender também a readequação destas mulheres que constroem famílias, gerando novas identidades e novas redes sócio-familiares e que ao mesmo tempo, modificam as relações tradicionais sociais e familiares, em seu entorno migratório assim como com a família e a comunidade que deixaram atrás. Examinaremos, a partir da revisão de teorias e conceptos, em que ponto está posicionado o papel da mulher e da família nesse processo migratório. Ao mesmo tempo, colocaremos as diversas identidades que surgem na trajetória migratória: ser mulher, ser indígena, ser migrante, ser hispana, ser indocumentada, com todas as suas possibilidades, complexidades e limitações, quando enfrentam uma nova sociedade com valores sociais e culturais diferentes.<br>In this thesis I present a study whose foundation was a field work carried out in New York City in 2016 and 2017. The ethnography refers to a group of Mexican women selling their typical food on the street, mainly located on Roosevelt Avenue, in Jackson Heights neighborhood, Queens, mostly arrived from small towns in the state of Puebla, México. The migration of these women acquires a relevant role, due to the cultural, social and identity phenomena it demonstrates and generates. This group represents an example of an indigenous peasant society, which through its history has maintained a strong cultural tradition, being recognized as one of several ethnic groups with a strong religious, linguistic, musical, social, festive, culinary and family traditions that needed to emigrate in search of a better life. The characteristics pointed out in this study and the sociocultural, community and family strategies built by the immigrants, are directed mainly to know how particular groups of individuals change certain behaviors in their process of adaptation in a new transnational community. We also try to understand the readjustment of these women who build families, generating new identities and new family and social networks that at the same time modify the traditional social and family relations in their migratory environment as well as with the family and the community that they left behind. We examine, through the revision of theories and concepts, the position and roles of women and the family in this female migratory process. At the same time, we analyze and debate the different identities that emerge in the migratory trajectory: being a woman, being indigenous, being a migrant, being Mexican Hispanic, being undocumented, with all its possibilities, complexities and limitations when they face a new society with different social and cultural values.

Stream food webs are supported by carbon produced within the stream (autochthonous) and from terrestrial environments (allochthonous). Allochthonous carbon (C) inputs are assumed to be the dominant C source supporting food webs within small streams, but few direct estimates of resource use in small streams have been made, especially in boreal streams. The objective of this study was to determine the relative dependence on allochthonous and autochthonous C by consumers in relation to C pools within streams with high terrestrial inputs. Furthermore, this study aimed to investigate if the relative resource use of allochthonous and autochthonous C by consumers differed among seasons (summer and fall), between streams of different sizes, and locations within the catchment. To estimate consumer resource use, δ2H signatures for organic C sources were compared to those of six key consumers in five streams of varying catchment sizes in northern Sweden. Macroinvertebrate biomass was quantified to calculate a taxa-specific biomass-weighted allochthony, and compared with the mass of different C pools potentially available for consumers. The biomass-weighted mean allochthony for all samplings ranged between 43.5-61.5%; there was thus high autochthonous support despite low algal density and high terrestrial C pools within the streams. No significant trend in allochthony was observed over season (linear regression, p-value &gt;0.05). Allochthony differed by invertebrate taxa and was not related to stream size or location in catchment. These results suggest that autochthonous C is far more important for consumers in boreal streams than previously recognized.

Many species of stream invertebrates gain most of their energy by the consumption of coarse detrital materials. While most of these organisms are univoltine or semivoltine, the biomass of assimilable detritus varies seasonally as a result of several processes. The period of detritus input is highly seasonal, decomposition rates are positively temperature dependent, and winter spates result in fragmentation and flushing of detrital materials. From two years of measuring detritus inputs and standing crops, I showed that the abundance of this resource varied by almost two orders of magnitude seasonally. Since many consumers which rely on this resource have generation times equal to that of the period of resource variation, individuals and perhaps populations may be faced with periods of low food abundance. This work addressed the consequences of seasonal food limitation of stream insects. To test this food Limitation hypothesis, I experimentally manipulated detritus input rates to otherwise natural communities of stream benthos using a replicated, 3 - treatment design. These experiments were conducted in experimental streams in the University of British Columbia research forest over the course of one year. Increasing input rates of detritus resulted in large increases in size at maturity and growth rates for 7 of 9 common species. This was true for both summer and winter emerging species. Increased supply of detritus also resulted in increased densities and higher rates of colonization for some species. There was no evidence of change in phenology for any species. The densities of the chironomid Brillia retifinis (the only species studied that had a short generation time) underwent exponential growth during the first 3 months of the experiment, reaching densities 10x those of the control and natural streams. This species apparently fills the role of a "fugitive" in this system. One alternative hypothesis for increased densities following addition of whole leaf detritus was a significantly altered microhabitat. To test this possibility I compared the use of real and artificial (polyester) leaf packs by stream invertebrates. Those species which typically consume coarse detritus were almost never found on the artificial leaf packs, while they attained high densities on the real leaves. In contrast, fine-particle, and algae consuming species were found in similar densities on artificial and real leaf packs, although there was a time lag in colonization of the polyester leaves. These results suggest that microhabitat alone cannot lead to increased densities of detritivores. The densities of species which do not consume large particles of detritus also were affected by whole-leaf additions. Density of total consumers of fine particles of detritus increased when coarse detritus was supplemented and most taxa showed this response. This result was apparently an indirect effect of diminution of detrital particle size by larger detritivores. Predaceous species also increased in density under detritus supplementation. Increased densities of taxa other than large-particle-detritus feeders indicates that effects at one trophic level can affect other trophic levels.<br>Science, Faculty of<br>Zoology, Department of<br>Graduate

Freshwater ecosystems reflect the condition of their surrounding landscape, and thus are particularly vulnerable to anthropogenic stressors associated with human land-use. One of the most prevalent stressors on stream ecosystems in agricultural regions, such as the Canterbury Plains of New Zealand, is eutrophication, or increased primary productivity. The aim of this thesis was to investigate effects of eutrophication on stream communities, specifically food web structure and ecosystem function. From a food web perspective, eutrophication is a shift in the form and amount of available energy from externally-produced (allochthonous) to internal (autochthonous) basal resources. Such shifts are frequently associated with land-use intensification, due to riparian vegetation removal and increased nutrient inputs, both of which enhance autochthonous production. A field survey across a gradient of eutrophication showed that eutrophic stream food webs are largely autochthonously-based and often contain large numbers of defended primary consumers, which form trophic bottlenecks and prevent energy from reaching higher trophic levels. Consequently, while there is more total energy available, less of that energy is in a usable form for stream food webs. Moreover, I found that eutrophic streams are largely composed of generalist consumers, which shift their diets to refocus on autochthonous resources with increasing productivity. Given that eutrophication causes food web resources to become more homogenous and was a primary driver of food web change, I tested whether reintroducing allochthonous subsidies would alter or reverse the negative effects of eutrophication. To do this I conducted a short-term community assembly experiment and a year-long population biomass accrual study. I found that the simplified, generalist-dominated communities in eutrophic streams did not respond to changes in resource diversity as predicted by food web theories, which are based on more diverse food webs. After restoration of allochthonous subsidies, defended generalist taxa continued to dominate the invertebrate communities. However, while restoring allochthonous subsidies did not mitigate the numerical dominance of defended consumers, the biomass accrual of other, previously excluded desirable taxa, such as mayflies and predatory invertebrates, increased following resource additions. This indicates that more energy reached the top of the food web, suggesting that resource additions alleviated trophic bottlenecks. Overall, my findings have advanced current knowledge about key mechanisms driving food web responses to both anthropogenic stress and to restoration efforts, which can be applied to improve management and restoration of stream ecosystems.

While many streams and rivers are dominated by terrestrial inputs of organic carbon, algae are important trophic base for stream food webs. However, the nutritional importance of algae for stream invertebrates has only recently been highlighted. Algae are acknowledged as higher quality food compared with terrestrial organic matter for the growth and reproduction of invertebrates. In part, this is because of algal higher polyunsaturated fatty acid (PUFA) content. Current studies on algal PUFA and their effect on invertebrates are mainly from lacustrine systems, and only few studies have explicitly investigated algal PUFA in streams. This thesis aimed to evaluate the role of algal food quality, as assessed by PUFA, in stream food webs by using a range of methods literature review, field investigation, field manipulative study and laboratory feeding experiment. All experiments involved in this thesis were conducted in subtropical streams in South-East Queensland, Australia. Riparian canopy cover and NOx-N concentrations were identified as the two most important factors affecting periphyton PUFA profiles. Periphyton eicosapentaenoic (EPA, 20:5ω-3) and docosahexaenoic (DHA, 22:6ω-3) were positively correlated with canopy cover and NOx-N concentrations, whereas α-linolenic (ALA, 18:3ω-3) and linoleic acid (LIN, 18:2ω-6) were positively correlated with NOx-N, but negatively with canopy cover. Variations in riparian canopy cover and nutrients gave rise to opposite outcomes in terms of periphyton food quality and quantity. The highest periphyton food quality occurred in streams with high canopy cover and low nutrients, while the highest periphyton food quantity occurred in streams with low canopy cover.<br>Thesis (PhD Doctorate)<br>Doctor of Philosophy (PhD)<br>Griffith School of Environment<br>Science, Environment, Engineering and Technology<br>Full Text

A large predator, the nymph of the dragonfly Cordulegaster boltonii (Anisoptera) (Donovan), has recently invaded Broadstone Stream, an acid headwater in southern England. Because of its large size, the invader established itself as a new top predator. The Broadstone Stream food web is exceptionally detailed and the community has been studied since the early 1970s. The invasion of C boltonii, therefore, provided a rare opportunity to investigate the effects of a potentially strong perturbation upon a well-described system. At the peak of the invasion C boltonii density exceeded seventy nymphs per square metre, comparable to the abundance of the previous top predators. The invasion appeared to part of a long-term trend, within an otherwise persistent community, towards a fauna less tolerant of profound acidity. Mobile, epibenthic prey were particularly vulnerable to C boltonii, due to high encounter rate. In field experiments,t he invader depressedth e abundanceo f two such species, a previous top predator and a detritivorous stonefly, whereas many other taxa were largely unaffected. Predator impact was strongest during peak prey abundance in the summer and autumn, and weakest in the spring when prey were scarce. The diets of the resident predators and C boltonii overlapped extensively when prey were seasonally abundant, but resource-partitioning increased as prey abundance declined. The recent decline in the abundance of P. conspersa, which had the most similar diet to C boltonfl, may be due to competitive and predatory interactions with the larger predator. Cordulegaster boltonii preyed upon virtually every animal taxon within the food web. Consequently, the complexity of the web (e. g. linkage density, omnivory and chain length) increased following the invasion. However, most taxa were rare and most feeding links were weak when the web was quantified.

Most consumers maintain body tissue Carbon:Nitrogen:Phosphorus within narrow constraints, despite ratios often varying markedly among basal resources. Elemental quality may be a major factor governing resource selection by, and production of, consumers. Elemental imbalances between resources and consumers could constrain the flux of matter through food webs. Here the aim was to characterise and quantify the distribution and flux of C, N and P in a headwater stream food web. The stream water was nutrient rich (TP=208 μg L-1; TON=7 mg L-1), resulting in low C:N and C:P of basal resources. Nevertheless, elemental imbalances were evident between consumers and basal resources, particularly for organisms feeding on detritus. Although taxonomic differences existed, detritivores were typically depleted in N and P compared to taxonomically related species. Detritus comprised 97% of the biomass entering the food web, resulting in excess consumption of C and, therefore, stoichiometric imbalances. 75% of the tree canopy was removed from the heavily shaded experimental reach, resulting in a significant increase in benthic algae and a subsequent reduction in elemental imbalance and an increase in secondary production. It appears that stoichiometric constraints on secondary production were relaxed by increasing the availability of high quality resources in this detritus based food web. Most previous studies have calculated imbalances based on diet assumed from trophic level or functional feeding groups; however, the results presented here from gut contents analysis highlight the potentially erroneous interpretation of assumed measures of imbalance. Furthermore, static measures of elemental imbalances, i.e. the difference in elemental quality between consumers and their resources, do not give an adequate measure of these constraints. The dynamic measures explored here, give an assessment of relative rates of supply (rate of consumption) and demand (from metabolism). Such dynamic measures are crucial to understanding the role of ecological stoichiometry in determining key ecosystem processes.

The idiom goes, "what is one man's trash is another man's treasure." In our 21st century economy, one man's trash is less commonly another's treasure as often as it is pollution. It is well documented that the majority of human waste ends up in on the side of roads, or in forests and oceans if not in landfills or incinerated. The disposability of items in our consumer culture is now commonplace. We are exacerbating our problems by throwing away single-use and barely-used items again and again without a feasible, realistic, and responsible solution for the end their life cycle. While our habitual buying and scrapping is continually increasing, the industrial buildings that process our waste are pushed to the outskirts of urban centers where they are most needed due to aesthetics, noises, and odors. These suburban and rural locations put an enormous economic and resource strain on cities. Architecture has the opportunity and responsibility to play an important role in remedying these issues related to waste facilities and processes. Architecture as an art form has largely abandoned these and similar industrial typologies as building design problems. They are mostly undertaken by engineers who design them for economic and process efficiencies. But there are unique challenges to be overcome with creative solutions, what architects do best. As a part of this process, architects can better design facilities so that they can be located within city limits and fight the "not in my backyard" stigmas associated with waste management. Ultimately architects can strive to improve civic life for citizens while also improving the means and methods of city-maintenance issues related to waste. At this intersection of waste and architecture, this thesis explores how a facility that settles into the dense urban fabric of Washington D.C. can play a role in the city's waste steam in order to benefit the local community and economy.<br>Master of Architecture<br>The idiom goes, “what is one man’s trash is another man’s treasure.” In our 21st century economy, one man’s trash is less commonly another’s treasure as often as it is pollution. It is well documented that the majority of human waste ends up in on the side of roads, or in forests and oceans if not in landfills or incinerated. The disposability of items in our consumer culture is now commonplace. We are exacerbating our problems by throwing away single-use and barely-used items again and again without a feasible, realistic, and responsible solution for the end their life cycle. While our habitual buying and scrapping is continually increasing, the industrial buildings that process our waste are pushed to the outskirts of urban centers where they are most needed due to aesthetics, noises, and odors. These suburban and rural locations put an enormous economic and resource strain on cities. Architecture has the opportunity and responsibility to play an important role in remedying these issues related to waste facilities and processes. Architects rarely design waste-management buildings and other industrial-use buildings. Usually it is engineers who undertake these buildings. They tend to design them in ways that put cost and process efficiency above everything else. One of the main skill-set architects have is problem-solving through design. Waste-management buildings face a lot of challenges beyond cost and process efficiency so it would make sense for architects to be a part of this process. Architects can better design these facilities so that they can be located within city limits and fight the “not in my backyard” stigmas associated with waste management. Ultimately architects would strive to improve civic life for citizens while also improving the means and methods of city-maintenance issues related to waste. At this intersection of waste and architecture, this thesis explores how a facility that settles into the dense urban enivironment of Washington D.C. can play a role in the city’s waste steam in order to benefit the local community and economy.

abstract: Background. Street food stands (SFS) are common ways in which people in Mexico access food, having been a part of the environment and culture of Mexican food for generations. However, no studies have used a validated assessment tool to reliably measure food and beverage availability at a variety of SFS. Nor have the availability, density, variety, and distribution of SFS and street foods and beverages been assessed across neighborhood income levels.Objective: This dissertation’s goal was to decrease gaps in knowledge about the role SFS may play in food availability in the Mexican food environment. Methods: Survey design and ethnographic field methods were used to develop, test, and validate the Street Food Stand Assessment Tool (SFSAT). Geographic information system and ground-truthing methods were used to identify a sample of street segments across 20 neighborhoods representing low-, middle- and high-income neighborhoods in Mexico City on which to assess the availability, density, variety, and distribution of SFS and the foods and beverages sold at these food venues using the SFSAT. Results: A sample of 391 SFS were assessed across 791 street segments. Results showed that SFS were found in all neighborhoods. Contrary to the initial hypothesis, most SFS were found in middle-income neighborhoods. While the availability of street foods and beverages was higher in middle-income neighborhoods, the variety was less consistent: fruit/vegetable variety was high in high-income neighborhoods whereas processed snack variety was higher in low-income neighborhoods. SFS were most often distributed near homes, transportation centers, and worksites across the three neighborhood income levels. Conclusion: This study bridged the gap in knowledge about the availability, density, variety, and distribution of SFS and products sold at these sources of food by using an assessment tool that was developed, tested, and validated specifically for SFS. The findings showed that SFS were found across all neighborhoods. Furthermore, results also suggested that SFS can be a source of healthy food items. Additional studies are needed to understand the relationship between SFS availability, food consumption, and health outcomes in the Mexican population.<br>Dissertation/Thesis<br>Doctoral Dissertation Anthropology 2020

Street-vended foods are convenient and cheap meals, but their contamination can lead to foodborne illness. This study aimed to evaluate food safety knowledge of street food vendors in Ulundi and AbaQulusi local municipalities of Zululand District, South Africa and compliance of their street food vending environment to sanitary requirements. A cross sectional survey design was utilised to gather data from 400 street food vendors using interviews. A piloted checklist was used to collect data on the sanitary characteristics from 200 randomly selected street food vending facilities. Most of the street food vendors were black (99%), females (73%), and above 35 years (55%). Only the minority of street food vendors had attended a high school (47%) and the vast majority (77%) of them had not attended any food safety training course. The majority (64.7%) of respondents knew that food should not be handled when they have diarrhoea, even if their hands were washed regularly, neither when they have flu, colds, cough, or catarrh. The minority (43%) of street food vendors knew that the use of separate cutting boards for meat and salad, and washing them between uses are the safest ways to avoid cross-contamination. The majority (79.4%) of street food vendors were aware that microorganisms could cause foodborne diseases that may lead to death. The vast majority (76%) of street food vendors had low food safety knowledge and only 14% of the street food vending sites had high compliance with sanitary conditions. In conclusion, most street food vendors possessed inadequate food safety knowledge in key food safety parameters and most of the street food vending facilities were noncompliant. Furthermore, most of them operate under poor sanitary conditions. Street food vendors should be provided with compliant waste disposal and standard kitchen facilities with water resources to ensure hygienic preparation and serving of food.<br>Life and Consumer Sciences<br>M. Cons. Sci.